Ingredients
| 1 Cup |
flour |
| 1 Teaspoon |
ground ginger |
| 1/2 Teaspoon |
celery salt |
| 1/2 Teaspoon |
garlic salt |
| |
salt and pepper to taste |
| 1 Teaspoon |
chopped parsley |
| 3 Pound |
chicken, cut up |
| |
Oil for frying |
| 1 |
18- to 20-ounce can pineapple chunks limit 1; reserve juice |
| |
water |
| 1/4 Cup |
soy sauce |
| 1/4 Cup |
Worcestershire sauce |
| 2 Tablespoon |
cornstarch |
| 1 Cup |
flaked coconut |
Instructions
Put flour, spices and parsley in a large plastic bag. Add cut up chicken and shake well to coat. Brown chicken in hot oil. Mix reserved pineapple juice and enough water to make 1 cup; add soy sauce, Worcestershire sauce and cornstarch. Blend. Place chicken in a 9 x 13-inch baking dish. Pour sauce over chicken and bake at 350 degrees for 30 minutes. Turn chicken over and bake for 10 more minutes. Pour pineapple chunks over chicken, sprinkle with coconut and bake an additional 10 to 15 minutes (until the coconut is browned).
